Garlic Butter Capellini Pomodoro with Shrimp Recipe
Introduction
This Garlic Butter Capellini Pomodoro with Shrimp is a fresh and flavorful Italian-inspired dish that combines tender shrimp with a vibrant tomato sauce. Light yet satisfying, it’s perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 lb. large shrimp
- Salt, pepper, and olive oil for the pan
- 4 cloves garlic
- 4 cups diced fresh tomatoes or halved cherry tomatoes
- 2 cups chicken or vegetable broth
- 4 tablespoons butter
- 1/2 cup fresh basil leaves, cut or torn into small pieces
- Salt to taste
- 8 ounces DeLallo capellini
- Parmesan cheese for topping
Instructions
- Step 1: Heat a swish of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
- Step 2: In the same pan, add a little more olive oil and sauté the garlic over medium-low heat for 1 to 2 minutes until fragrant.
- Step 3: Add the diced tomatoes and broth to the pan. Simmer for about 10 minutes, allowing the tomatoes to soften and the sauce to thicken slightly.
- Step 4: Meanwhile, cook the capellini pasta according to package directions. Drain and set aside.
- Step 5: Stir the butter and fresh basil into the thickened tomato sauce. If the sauce needs to thicken more, continue simmering on low heat for a few minutes. Season with salt to taste.
- Step 6: Return the cooked shrimp to the sauce and stir to combine. Serve the sauce and shrimp over the cooked capellini, topped with Parmesan cheese and additional salt and pepper if desired.
Tips & Variations
- Use cherry tomatoes for a sweeter, juicier sauce or plum tomatoes for a more robust flavor.
- For a spicier kick, add a pinch of red pepper flakes when cooking the garlic.
- Substitute shrimp with scallops or chicken for a different protein option.
- Freshly grated Parmesan adds a great finishing touch; consider mixing some into the sauce for extra creaminess.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp. Adding a splash of broth or water can help loosen the sauce when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat dry before cooking to ensure they sauté properly and don’t become watery.
What if I don’t have capellini pasta?
You can substitute capellini with other thin pasta types like angel hair, spaghetti, or even linguine. Cooking times may vary slightly.
PrintGarlic Butter Capellini Pomodoro with Shrimp Recipe
This Garlic Butter Capellini Pomodoro with Shrimp is a light yet flavorful Italian-inspired dish featuring tender large shrimp sautéed in olive oil, combined with a fresh tomato and garlic butter sauce, tossed with delicate capellini pasta and finished with fresh basil and Parmesan cheese. Perfect for a quick weeknight meal, it balances bright and savory flavors with an easy stovetop preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Shrimp
- 1 lb. large shrimp
- Salt, to taste
- Black pepper, to taste
- Olive oil, for the pan
Sauce
- 4 cloves garlic, minced or sliced
- 4 cups diced fresh tomatoes or halved cherry tomatoes
- 2 cups chicken or vegetable broth
- 4 tablespoons butter
- 1/2 cup fresh basil leaves, cut or torn into small pieces
- Salt, to taste
Pasta and Garnish
- 8 ounces DeLallo capellini
- Parmesan cheese, for topping
Instructions
- Cook the Shrimp: Heat a swirl of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- Prepare the Garlic Butter Pomodoro Sauce: In the same pan, add a little more olive oil over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Pour in the diced or halved fresh tomatoes and chicken or vegetable broth. Simmer the mixture for approximately 10 minutes until the tomatoes break down and the sauce thickens.
- Cook the Capellini: Meanwhile, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- Combine Sauce and Finish: To the thickened tomato sauce, stir in the butter and fresh basil leaves until melted and incorporated. If the sauce needs further thickening, let it simmer a little longer on low heat. Season the sauce with salt to taste. Return the cooked shrimp to the sauce and briefly warm through.
- Serve: Plate the cooked capellini and top with the garlic butter pomodoro shrimp sauce. Sprinkle with freshly grated Parmesan cheese and additional salt and pepper if desired. Serve immediately for best taste.
Notes
- Use fresh, ripe tomatoes for a bright, flavorful sauce. Cherry tomatoes provide a sweeter taste and faster cooking.
- If you prefer a thicker sauce, simmer it a little longer before adding the butter and basil.
- For a vegetarian version, omit the shrimp and use vegetable broth.
- Reserve a bit of pasta water to loosen the sauce if needed when mixing with the pasta.
- Serve with a side of crusty bread to soak up the delicious sauce.
Keywords: Garlic Butter Shrimp, Capellini Pasta, Pomodoro Sauce, Easy Italian Dinner, Quick Shrimp Pasta
